Fall is finally here in Houston, Texas. And with fall everyone starts thinking about all things pumpkin, so I thought I would focus on pumpkin recipes for the next few posts starting with my amazing gluten free pumpkin pancakes.
This weekend my kids, Josha and her husband Ryan, came to celebrate my birthday… we’re a little late in doing this as it was last month…..I decided since it was for my birthday I wanted my gluten free pumpkin pancakes with blueberry sauce for breakfast Saturday morning. There’s nothing better than eating pancakes on a laid back Saturday morning.
Even without the blueberry sauce, the gluten free pumpkin pancakes have a wonderful spicy cinnamon flavor and are light and fluffy. And since my family are just as big of a fan as I am it was a big hit.
Now Ryan, being the best son-in-law ever, was gracious enough to take pictures of my gluten free pumpkin pancakes and blueberry sauce I cooked this weekend so I have really great pictures for this post.
- ½ cup brown rice flour
- ½ cup millet flour
- ⅓ cup tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 4 packets sweet leaf stevia
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 egg
- 1 and ¼ cup unsweetened coconut milk
- ½ cup pumpkin puree
- In large bowl whisk dry ingredients together.
- In small bowl beat melted coconut oil, vanilla, and egg together.
- Add pumpkin puree and coconut milk and mix.
- Pour wet ingredients into large bowl with dry ingredients and stir until mixed.
- Heat griddle and spray with cooking spray. Using a tablespoon spread a heaping spoonful for each pancake and cook over medium low heat.
- Serve immediately.
This looks wonderful! I’m going to try these!
Cynthia,
So glad you visited my site. Hope you enjoy them as much as we do. Let me know how they turn out.